O’Soleil Reviewed Summer 2009
O’Soleil’s Elegant Dining Room at The Somerset
The Somerset on Grace Bay needs no introduction. Its unmitigated and charismatic style has garnered accolades worthy of recommendations by Conde Nast Johansens and Small Luxury Hotels of the World. Its signature dining experience, O’Soleil, is equally deserving of rave reviews and applause... and while I think that I can say with a reasonable degree of certainty that the Turks & Caicos Islands are uncharted territory for the Michelin Guide or other such esteemed publications in search of establishments worthy of their coveted stars, upon the discovery of this gastronomic gem, there is not a shred of doubt in my mind that O’Soleil would indeed, shine!
Pan Fried Scallops with Pistachio Appetizer
What’s more, in recent months, you were hard pressed to pick up a Provo magazine without finding some form of narrative or mention of O’Soleil’s culinary maven, Executive Chef Lauren Callighen or at the very least, larger than life photos of her gorgeous and mouth–watering creations. Affectionately called their rising culinary star, Chef Lauren brings a ‘woman’s touch’ to the male–dominated kitchens of the world with a savoir–faire and confidence that has made The Somerset’s O’Soleil, a one–of–a–kind and unforgettable dining experience.
This is elegance personified with white–on–white stunning décor accented with the unmatched richness and sumptuousness of warm mahogany beneath twelve dazzling chandeliers poised two stories above. The bar embodies that same opulence with an eye–catching and spectacular bar–top crafted of mother of pearl, or just outside, a screen of bamboo flanks a dramatic water wall fountain to create the Zen Garden, a harmonious respite for relaxation. A beautifully manicured croquet lawn is your idyllic view from the outdoor terrace, breezy and comfortable with a cultured panache.
White and Black Sesame Crusted Seared Ahi Tuna
An impressive menu of island–infused world cuisine exudes O’Soleil’s individuality and incomparable style; a rare find with an exceptional level of culinary finesse and sophistication. When dining–out here in the islands, I almost find it to be blasphemous to eat indoors – but when that dining establishment is O’Soleil, I enthusiastically request an inside table. I can just never seem to get enough of O’Soleil’s sheer glamour and romantic, dramatic appeal – but must equally justify the quintessence of al fresco style in the Zen Garden or on the terrace.
Executive Chef Lauren Callighen
Bewitched, bothered and bewildered with O’Soleil’s extraordinary offerings, we continued to ponder our preferences over a basket of foccacia bread served with balsamic vinegar and olive oil. We have much to thank the Italians for, especially this flat, dimpled and versatile bread – pouring the olive oil onto your side plate first and drizzling a splash of balsamic in the centre will ‘hold’ the rich, intense balsamic inside the puddle of oil... tear off a fresh and crusty bite and immerse to inundate the bread. This was incredible with red wine – and in particular, our 2006 Wente Relize Creek Pinot Noir. When it comes to a completely divine dining experience O’Soleil holds nothing back – gorgeous stemware with extra–large ‘bowls’ are ideal for wine appreciation and enjoyment, and exquisite mother of pearl flatware and glass plate chargers enhance gorgeously set tables of silver voile on white linen, illuminated with candles.
Australian Rack of Lamb with Harissa BBQ Sauce
An Amuse Bouche of Gazpacho brought a new word to our culinary vocabulary... ‘tantilate’? A genuine appetite stimulant, this little shot of great flavours had one diner wavering between tantalize and titillate not only on his palate, but on the tip of his tongue! A trio of Starters all around had no one enviously eyeing the others... O’Soleil’s Caesar Salad, Pan Fried Scallops and Roasted Pumpkin and Tamarind Soup. If you love Caesar Salad but think this is just another version of the classic... think again! I guarantee you’ve never tasted anything like this before. Presentation alone will have you swooning over the colourful purple and green baby romaine leaves wrapped in a shaved cucumber ribbon and stuffed with shaved Grana Padano Cheese. Chef Lauren calls on two sources for her greens, our local hydroponics farm and imported micro greens from the U.S. In O’Soleil’s Caesar, Chef Lauren sings the praises of the farm’s baby romaine for its tender sweetness, less bitter than its full grown counterpart. The entire table gushed over the Grana Padano cheese, grainy with an incredible nutty intensity and an O’So unbelievably creamy dressing with obvious and appreciable anchovy taste and sweet and crunchy plantain croutons. A perfectly prepared and absolutely tender and heavenly Pan Fried Scallop was enveloped in a crispy pistachio crust and served with a light and refreshing pickled vegetable slaw. And finally, Roasted Pumpkin and Tamarind Soup – it’s Chef Lauren’s signature soup and a very popular menu item. This is perfection in a bowl... thick, rich, aromatic and creamy with an unexpected surprise – a savoury and scrumptious braised Oxtail dumpling. O’Soleil’s Sweet Corn and Conch Chowder is laced with Crème Fraiche and Caribbean Rum; the Layered Beetroot Salad with Goat Cheese and a Hazelnut Vinaigrette is not only healthy, but visually stunning, or try their Tequila Cured Salmon served with a Fennel Apple Salad.
Pan Fried Sea Bass atop warm Chorizo Sausage
A captivating and appealing selection of main dishes includes an assortment of pasta, risotto, fish and meats featuring Herefordshire Beef, renowned around the world for its juiciness and flavour. This evening’s dining experience seemed to take a predilection towards fish, and Chef Lauren was quick to point out her fondness for local fish – namely grouper and snapper admitting to procuring as much as she can locally. If filet mignon or beef tenderloin is on the menu my dining companions don’t give it a second glance as they know that I will be eager to snap it up! But when Chef Lauren recommended the Caicos Bank Red Snapper with a Curried Mango Risotto I was hooked. The snapper was completely tender and amazing and I just had to know what made the risotto so incredibly rich and creamy and she generously divulged... mascarpone cheese. My dining companion raved over her Seared Ahi Tuna claiming the Chef had ‘nailed it’ on doneness and flavour, specifically the white and black sesame crust and the orange and ginger watercress salad... those tender micro–greens I was talking about. Chef Lauren’s signature dish and my husband’s ticket to culinary nirvana was the Pan Fried Sea Bass. ‘Absolutely delectable’ and ‘lovely eaten all together’ this delicate and moist fillet of sea bass was offered atop a warm chorizo sausage and balsamic onion salad with cherry tomatoes and topped with a baby arugula salad. The Australian Rack of Lamb came in five generous and meaty chops, served with a ‘swath’ Harissa BBQ sauce – rich and intense tomato flavours and a beautiful and appetizing presentation with a duet of mashed potatoes.
Chef Lauren Creates Divine Desserts at O’Soleil
A 2006 Mana Pinot Noir from New Zealand was a tremendous companion to our main courses. Smokey, earthy flavours with undertones of berries paired extremely well with the fish and the lamb.
I was thrilled to learn that when Chef Lauren dines out, she is quick to ask for the dessert menu first to predetermine what to order! Ah, the solidarity and camaraderie only possible amongst women! O’Soleil O’So thoughtfully offered up a trio of Chocolate Indulgence – smooth and creamy yet still light and airy this triple chocolate cream cake was served with a Crème de Cacao Anglaise Sauce; a Chocolate Espresso to–die–for Terrine and a Caribbean Trio of Passion Fruit Mousse with a mango coulis, Appleton Rum Cake with Toffee Sauce and Papaya Sorbet... by this time the table had achieved a rare level of silence with the exception of ‘where do we start’ and ‘get your spoon over here’!
O’Soleil... O’So extraordinary! Pure dining pleasure... that’s out of this world!
Food Photography by www.TropicalImaging.com
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